Rogan Josh (Kashmiri Slow-Braised Lamb Curry with Yogurt)
Rogan josh is a Kashmiri lamb curry whose name translates from Persian as 'heat in oil,' describing the way the fat separates and rises to the surface of the finished sauce. Bone-in lamb pieces are slow-braised with yogurt, fennel seeds, dry ginger powder, and Kashmiri red chilies - a variety that delivers vivid crimson color with moderate heat rather than scorching fire. Some traditional recipes use ratanjot, a tree bark that deepens the red hue without altering the flavor. The yogurt tenderizes the meat over the long cooking and lends a subtle tang to the gravy. When done properly, a layer of aromatic oil floats on top of the thick, rust-red sauce. The spice profile leans warm and fragrant rather than sharp, making rogan josh one of the more approachable Kashmiri dishes.
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Instructions
- 1
Cut lamb into large chunks and season lightly with salt.
- 2
Cook onions in oil until deep golden brown.
- 3
Add garlic and ginger for 1 minute, then sear lamb pieces.
- 4
Add tomato puree, paprika, and garam masala, then cook until bubbling.
- 5
Lower heat and add yogurt gradually, then simmer for 45 minutes.
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